Thursday, June 28, 2012

Vegan Carrot Cake

Natalya outdid herself (again) with dessert for a family get-together. Her mother loves carrot cake, as does her brother so she decided to make this for a birthday dinner. I was lucky enough to help with frosting the cake after it cooled, then we put it in the refrigerator overnight. Everything about this cake is awesome. I highly recommend bringing this for family functions.

Vegan Carrot Cake

Cake Ingredients

1/2 cup sugar
1/2 cup brown sugar
2 cups flour
1 teaspoon salt
3 shakes of cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
3 cups finely-shredded carrots
3/4 cup vegetable oil
3/4 cup applesauce
2 teaspoons vanilla
4 egg substitute (Ener-G)
1/2 cup walnuts
1 teaspoon grated ginger
2 shakes of nutmeg
2 shakes of cloves

Cream Cheese Frosting

3 ounces Better Than Cream Cheese
1/4 cup Vegan Butter
1 teaspoon vanilla
1 1/2 cups powdered sugar
Zest from 1 orange
Juice from 1/2 orange


1. Grease 8in cake pan.
2. Stir together dry ingredients.
3. Mix in the carrots, egg subs, oil, apple sauce, and vanilla.
4. Beat until well mixed.
5. Stir in the nuts.
6. Bake at 325 F for about 40-50 minutes , or until a fork comes out clean.
7. Let Cool.
8. Once the cake is at room temperature, mix all frosting ingredients together, add small amounts of zest and juice at a bit at a time to taste. Frost cake.